Banana Nut Crumb Cake
Indulge in the comforting flavors of a classic *Banana Nut Crumb Cake*, a moist and tender treat perfect for breakfast, brunch, or dessert. This recipe combines the natural sweetness of ripe bananas with a velvety blend of sour cream and vanilla, resulting in a luscious cake base that’s hard to resist. Topped with a buttery cinnamon-brown sugar crumble and crunchy walnuts or pecans, every bite delivers a delectable balance of texture and flavor. With just 20 minutes of prep time and a simple baking process, this crowd-pleaser is ideal for any occasion. Serve it warm with a dusting of powdered sugar or alongside a cup of coffee for the ultimate cozy indulgence.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3 medium ripe bananas (mashed)
- 0.5 cup unsalted butter (melted and cooled)
- 0.5 cup sour cream
- 2 units large eggs
- 2 teaspoons vanilla extract
- 0.75 cup brown sugar
- 1.5 teaspoons ground cinnamon
- 0.25 cup unsalted butter (cold and cubed)
- 0.5 cup chopped walnuts or pecans
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine the mashed bananas, melted butter, sour cream, eggs, and vanilla extract. Mix until well-blended.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Pour the batter into the prepared baking dish and spread it out evenly.
In a medium bowl, prepare the crumb topping by combining the brown sugar, cinnamon, and flour. Using a pastry cutter or your fingers, cut in the cold cubed butter until the mixture resembles coarse crumbs.
Stir the chopped walnuts or pecans into the crumb mixture and sprinkle evenly over the cake batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Calories |
3640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.2 g | 281% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 2708 mg | 118% | |
| Total Carbohydrate | 424.5 g | 154% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 374.5 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 435 mg | 33% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1871 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
